Prevention of the Quality Degradation of Antarctic Krill (Euphausia superba) Meal through Two-Stage Drying

文献类型： 外文期刊

第一作者： Zheng, Yao

作者： Zheng, Yao;Zhang, Shuaishuai;Yang, Liu;Wei, Banghong;Guo, Quanyou;Zheng, Yao;Guo, Quanyou;Zhang, Shuaishuai;Yang, Liu

作者机构：

关键词： krill meal; two-stage drying; hot-air drying; vacuum drying; bioactive compounds

期刊名称：FOODS （ 影响因子：4.7； 五年影响因子：5.1 ）

ISSN：

年卷期： 2024 年 13 卷 11 期

页码：

收录情况： SCI

摘要： To achieve a krill meal of high quality, a two-stage drying involving hot-air drying and vacuum drying was investigated. Five experimental groups were established according to the different drying conditions in the second stage, including 95 degrees C and 101 kPa, 95 degrees C and 60 kPa, 75 degrees C and 101 kPa, 75 degrees C and 60 kPa, and 75 degrees C and 20 kPa. The results showed that reducing the drying temperature and vacuum pressure in the second stage had a significant impact on the drying characteristics, sensory quality, and bioactive compounds of krill meal. Among all five groups, the drying condition of 75 degrees C and 60 kPa maintained a high drying rate while preserving a phospholipid content of 30.01 mg/kg and an astaxanthin content of 37.41 mg/kg. It also effectively reduced the isomerization of astaxanthin and the oxidation of unsaturated fatty acids. These results suggested that the two-stage drying method may contribute to the production of high-quality krill meal.

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